Stale brioche with raspberries
100 g caster sugar
1 pinch ground ginger
½ teaspoon of natural vanilla extract
1 tablespoon liqueur Amaro
200 g milk cream
½ cup milk
300 g raspberries
Cut the brioche into 1 cm thick slices, then in triangles of the same size. Spread with butter and bake in mild oven until the slices turn crunchy, but not golden brown. Let cool.
In a bowl, whisk the eggs and sugar until creamy. Gradually add milk, cream, spices and liqueur.
Butter a ceramic dish of about 27 by 16 cm. Cover the bottom with raspberries. Sprinkle with semolina (2-3 tablespoons). Pour over half of the egg mixture. Cover with the brioche triangles. Follow by the rest of the egg mixture. Sprinkle with the remaining raspberries and some sliced almonds.
Bake the cake in a water bath at 170°C about 50 minutes. If the brioche starts to brown too much, coat his tops with small pieces of aluminum foil.
Let cool before serving.